4 cups of sifted flour (measure before sifting) 2 cups of Domino Sugar (one white and one dark brown) 1 tsp salt 1 cup Crisco shortening Mix these ingredients by hand until they get crumby. Take out 1 cup of this mixture and save to top cake later. For the liquid part of the cake: 1 cup Brer Rabbit Green Label baking molasses 2 cups warm water 1 TBSP Arm and Hammer baking soda Stir these ingredients by hand with a spoon. Stir crumbs into the liquid. Grease and flour long cake pan 13 by 9 by 2. Pour mixture into the baking pan. Sprinkle the one cup of saved crumbs over top of the cake before baking. Bake at 325 degrees for 1 hour. Test if it's done using a toothpick. Poke cake with toothpick after 1 hour. If toothpick comes out clean, it's done. If it doesn't come out clean, leave in a few more minutes and retest. __________________________________________

#4 - Peanut Butter Fudge/Chocolate Peanut Butter Fudge

(by Aunt Grace [Herman] Knouse)

Use a 3 qt. sauce pan (stainless steel pot works best) and mix in the following: 1 lb. Domino powdered sugar 1/2 cup milk Cook and stir over a low to medium heat. After it comes to a rolling boil, boil and stir for 5 minutes. (If you have a candy thermometer, when temp. is 234 degrees it's done). Remove from stove and add: 8 oz. jar of Fluff marshmallow 8 oz. Jif peanut butter (if using measuring cup, it's 1 cup of peanut butter) 1 tsp. vanilla 1 TBSP Parkay margarine Add these all at one time and stir until smooth.

3

Pour into a greased pan or lined pan with aluminum foil. When cool, if you used greased pan cut fudge into squares. If you used foil, dump upside down, peel off foil, and then cut into squares. For chocolate peanut butter fudge, add 4 TBSP Hershey cocoa to the powdered sugar/milk before cooking. __________________________________________

#5 - Ugly Duckling Cake

(by Aunt Dot [McNevich] Worhach)

1 package of yellow cake mix (Duncan Hines) 1 4 oz. package of Jell-O lemon instant pudding 1 16 oz. can of Del Monte fruit cocktail (including the juice) 1 cup of Baker's Angel Flake coconut 4 eggs 1/4 cup of Crisco canola oil 1/2 cup of packed dark brown Domino Sugar (push down into measuring cup with a spoon) 1/2 cup chopped nuts (optional) Put eggs and canola oil into mixing bowl and beat slightly with mixer. Add fruit cocktail with its juice and the brown sugar. Mix slightly. Add cake mix, pudding, and coconut (nuts if you want). Mix until smooth--about 3-4 minutes medium speed. Pour into long cake pan (greased and floured) 13x9x2. Bake at 325 degrees for 45 minutes. Test with toothpick. If toothpick comes out clean, it's done. If not, bake a few more minutes and retest. Icing for this cake: 1/2 cup Parkay margarine 1/2 cup white sugar 1/2 cup Carnation evaporated milk Put the ingredients in a one quart saucepan. Bring to a boil, and then boil until it thickens. Add one cup of Baker's Angel Flake coconut and 1/2 cups of chopped nuts (optional--pecans work the best in this cake). When cake is cool, pour icing mixture over the top and spread with a spatula or a knife. __________________________________________